| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Range, 3 1/2 lb free |
|
|
chicken cut into 8 |
|
|
pieces |
| 1 |
T |
Extra virgin olive oil |
| 4 |
|
Or 5 cloves garlic, peeled |
| 2 |
t |
Finely chopped rosemary |
|
|
leaves |
|
|
Kosher or sea salt |
| 1/4 |
t |
Chopped hot chille such as |
|
|
serrano or to taste |
| 1/2 |
c |
Dry white wine |
| 24 |
|
Cherry tomatoes |
| 12 |
|
Black olives in brine, such |
|
|
as Riviera or nicoise |
INSTRUCTIONS
Complete title: FRICASSEED CHICKEN ABRUZZI-STYLE WITH ROSEMARY, WHITE
WINE, CHERRY TOMATOES, AND OLIVES Published in the Los Angeles Times
on July 22, 1998, in an article written by S. Irene Virbila In the
article Ms Virbila states "This is Marcella Hazan's adaptation of a
traditional Abruzzese chicken fricassee in which she uses cherry
tomatoes instead of the usual plum tomatoes, and the Italian Rivera's
small mellow tagiasche olives instead of the strong-flavored Abruzzi
ones. She also suggests Nicoise olives, the tiny purple-black olives
of the French Riviera, which ...are much easier to find...One tip for
the chicken, I cook it for about half an hour, then remove the chicken
and reduce the juices if they look too thin." Wash chicken in cold
water and pat dry with kitchen towel. Put oil, garlic, and rosemary in
skilled large enough to hold all chicken pieces in 1 layer without
crowding. Turn heat to high and add chicken, skin side down. Cook
until well browned, 8 to 9 minutes. Sprinkle with salt to taste and
add chille. Turn over contents of skillet with wooden spoon 3 or 4
times. Add wine and, as it bubbles, scrape loose with wooden spoon any
brown residue sticking to bottom of pan. Cover and reduce heat to low.
Cook, turning chicken occasionally, until very tender, and meat comes
easily off bones, about 35 minutes. Add water, 2 to 3 tablespoons at
at time, if juices in pan cook away and chicken begins sticking to
bottom of pan. (Chicken can be cooked to this point several hours in
advance. Reheat gently but thoroughly before proceeding to next step).
Add tomatoes and olives, and cook just until tomato skins begin to
crack, 6 to 7 minutes. Transfer to warm platter and serve at once.
577 calories; 775 mg sodium; 152 mg cholesterol; 40 grams fat; 11
grams carbohydrates; 40 grams protein; 1.86 grams fiber Posted to
JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Aug 10,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
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